Barley-Stuffed Peppers Recipe

Barley-Stuffed Peppers Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 313
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 830 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 9 g
  • Protein:
  • 11 g


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Barley-Stuffed Peppers

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SERVINGS: 4

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 25 min.

Ingredients:

  • 4 large green peppers
  • 1/2 pound bulk Italian sausage
  • 1 cup chopped onion
  • 1 to 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 3 cups cooked barley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot. Yield: 4 servings.

  • Re: Barley-Stuffed Peppers

    My husband loved this recipe. I made the following changes:

    -- diced the pepper tops (not stems, of course) and added them to the sausage/onion/garlic when cooking

    -- used cooked brown and white rice instead of barley, since that's what I had on hand

    Delicious!

    ilaide
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